This recipe is from my second cookbook, The Vintage Baker, and it is a personal fave. I love the (underappreciated) combo of pumpkin and chocolate. This tart has a chocolate cookie crust, but you can substitute a different cookie for the crust if you would like. Gingersnaps would be lovely, as would vanilla wafers flavored with cinnamon. —Jessie Sheehan, Brooklyn, New York, Jessie Sheehan Bakes,
Ingredients
- FOR THE CRUST:
- 6 ounces chocolate wafers
- 1 tablespoon sugar
- 5 tablespoons unsalted butter, melted
- FOR THE FILLING:
- 1 cup heavy whipping cream
- 2 large eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- 1-1/4 cups canned pumpkin
- 1/3 cup packed light brown sugar
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- FOR THE CHOCOLATE DRIZZLE:
- 2 ounces dark baking chocolate, melted
- FOR THE CINNAMON WHIPPED CREAM:
- 1-1/2 cups heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 piece: 370 calories, 27g fat (16g saturated fat), 101mg cholesterol, 191mg sodium, 30g carbohydrate (22g sugars, 2g fiber), 4g protein.
